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Post by krzysiastevens on Mar 19, 2006 13:10:22 GMT -5
Basically that! I am very inexperienced and have little or no equipment for making chocolate from scratch, though I do have a tempering machine. My question is how do you make cocoa powder and cocoa butter? I have succeeded in making (gritty) chocolate, which I am very proud of as I had an oven, a pestle and mortar and a blender for baby food. Also, for other reasons I have a supply of cocoa butter and cocoa powder, if I mixed the two with sugar and vanilla, would I have chocolate?
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Post by Sebastian on Mar 19, 2006 13:22:01 GMT -5
Cocoa powder is chocolate liquor that has had most of the cocoa butter removed. It's removed by squeezing the chocolate liquor very, very hard in hydraulic presses.
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Post by Alan on Mar 19, 2006 13:40:49 GMT -5
So basically, yes, you would have chocolate, but it would still be gritty rather than smooth. You wouldn't have any control over the roasting of the beans that the powder came from, the powder could be made from low quality beans, and likely was, especially if it is "dutched" or alkalized. And the cocoa butter that you are adding back to the powder would be from a different source than the powder beans meaning that you would be crossing different flavor profiles that may or may not go well together. What you would end up with would be a gritty chocolate that would probably taste much worse than what you have made. But, you'll never know until you try.
If you do try, I would be interested in knowing how it tastes compared to what you've already made.
Alan
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Post by krzysiastevens on Mar 20, 2006 5:17:09 GMT -5
so basically I couldn't make cocoa butter at home with stuff you'd find around the house.... I might try mixing the cocoa butter and cocoa powder...
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